Recipe: Coconut Chickpea Curry

Recently I watched a video on meat production and it freaked me out a little. Yes, I know it’s nothing new and I shouldn’t be shocked. But seeing these poor chickens squished together in giant warehouses and then scooped up by machines resembling road sweepers was just terrible. I love eating meat, I really do, but I wish my meat was treated well during its lifetime. Of course, the best way to go is to only buy free-range and organic meat. But sometimes a cost factor means this has not always been my purchase choice of the day. That’s not to mention the meat eaten when dining out. So, I’m looking to incorporate a few more meat-free meals into my diet. It’s better for my body and I feel a certain level of responsibility in reducing the demand on huge levels of meat production.

Chickpea and Coconut Curry

Chickpeas are probably my favourite of the bean/pulse family and this curry is a super simple supper that combines some of my favourite spices and a trusty can of coconut milk. It’s delicious. I make up large batches of this Coconut Chickpea Curry so that I can freeze down individual portions. That way, I always have a nutritious meal ready for me in the freezer; just a few minutes in the microwave and instant tasty vegetarian curry. Yum!

Chickepea Coconut Curry

Coconut and Chickpea Curry (serves 4)

  • 2tsp Vegetable Oil
  • 1 Onion, thinly sliced
  • 2 good pinches of Coarse Sea Salt
  • 1 tsp Ground Ginger
  • 2 tsp Turmeric
  • 2 tsp Chilli Powder
  • 2 tsp Ground Coriander
  • 1 tsp Mustard Seeds
  • 2 tsp Garlic Puree
  • 800 Coconut Milk (2 tins)
  • 800g Chickpeas (approx. 2 tins – drained)
  • Lime, juice only
  • Fresh coriander, to garnish (optional)
  1. Heat a heavy-bottomed saucepan on a medium heat with a touch of oil, when it is hot add the onions with  a generous pinch of salt and cook until soft. .
  2. Add the ground ginger, turmeric, chilli powder, ground coriander and mustard seeds and cook for a minute or so before adding the garlic puree.
  3. Tip the coconut milk into the pan and bring the mixture to a simmer. Add the chickpeas and stir well. Allow to simmer on a low heat for 30 minutes, stirring occasionally.
  4. Just before serving add the lime juice and stir through.
  5. Garnish with fresh coriander.



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